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Oatmeal Snickerdoodles - A Family Feast

Oatmeal Snickerdoodles

Yield: 2 1/2 dozen 1x
Prep: 20 minsCook: 8 minsTotal: 28 minutes


  • 2 cups all-purpose flour
  • 3/4 cup quick oats (not rolled oats)
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 whole egg
  • 1 teaspoon vanilla extract


  • 2 tablespoons granulated sugar
  • 2 1/2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, mix flour, quick oats, baking soda, cream of tartar, cinnamon and salt to combine.
  3. In the bowl of a stand mixer with a paddle attachment, combine butter and both sugars and beat until fluffy. Add egg and vanilla and mix again.
  4. With mixer running, slowly add dry to wet to form a thick dough. Mix just to combine. (Can also be done by hand with a wooden spoon).
  5. Divide dough into 30 balls rolling by hand.
  6. Line two cookie sheets with parchment paper.
  7. Combine sugar and cinnamon in a medium bowl and roll each dough ball in sugar mixture then onto cookie sheets (15 per tray). Flatten just slightly leaving them thick.
  8. Bake 8-9 minutes or until edges are firm and tops are golden.
  9. Slide parchment onto cooling racks and after two minutes, use a spatula to remove from parchment then back onto racks to cool further. (The cookies come out puffy then deflate a bit as they cool.)

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Cuisine: American Method: baking